Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Hey friends I just whipped up this easy chicken and mushroom skillet in a creamy Asiago and mustard sauce and it turned out so comforting and delicious. It only takes one pan and a handful of ingredients to create a cozy dinner that everyone will love. Let me show you how to make it.
Ingredients
1. two boneless skinless chicken breasts salt and pepper to taste
2. one tablespoon olive oil
3. eight ounces mushrooms sliced
4. one clove garlic minced
5. half a cup chicken broth
6. one cup heavy cream
7. half a cup grated Asiago cheese
8. one tablespoon Dijon mustard
9. fresh parsley chopped for garnish optional
Instructions
1. season the chicken breasts with salt and pepper. heat the olive oil in a large skillet over medium heat. add the chicken and cook until golden and cooked through about five minutes per side. remove from the pan and set aside.
2. add the mushrooms to the same skillet and cook until they start to brown about four minutes. stir in the garlic and cook for thirty seconds.
3. pour in the chicken broth and use a wooden spoon to scrape up any brown bits from the bottom of the pan. let it simmer for a minute.
4. stir in the heavy cream Asiago cheese and Dijon mustard. bring to a gentle simmer until the sauce thickens about two to three minutes.
5. return the chicken to the skillet spooning sauce over the top. let everything heat through for another minute or so.
6. sprinkle with chopped parsley if you like and serve with rice pasta or steamed veggies.
This dish is creamy flavorful and comes together in no time. You can swap the mushrooms for your favorite veggies or try a different cheese if you like. Let me know how yours turns out and enjoy every bite
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